Indulge in the irresistible delight of Red Velvet Cake Balls! Craving a quick treat that satisfies your sweet tooth without the guilt? Look no further! These bite-sized balls of red velvet heaven are not only incredibly flavorful but also surprisingly easy to make. I whipped up a batch last night when that late-night craving hit – just a few simple ingredients and a little bit of creativity, and boom, instant happiness!
Why You Will Love This Recipe
My grandmother, bless her heart, always made a massive red velvet cake for every family gathering. It was a tradition! But let's be honest, sometimes you just want a taste of that deliciousness without the whole cake commitment. That's where these Red Velvet Cake Balls come in. They capture all the amazing flavour of Grandma's masterpiece, scaled down to the perfect bite. They're portable, shareable (if you're feeling generous!), and evoke the wonderful memories of family and love, all in a single, delicious ball.
Ingredients
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For the Cake Balls:
- 1 box (15.25 ounces) Red Velvet Cake Mix
- 1/2 cup vegetable oil
- 1 cup water
- 3 large eggs
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For the Cream Cheese Frosting:
- 4 ounces cream cheese, softened
- 1/4 cup (1/2 stick) unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk, if needed
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For Coating:
- 12 ounces Ghirardelli melting chocolate
- Sprinkles (optional, for decoration)
Step-by-Step Instructions for Making the Recipe
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Bake the Cake: Preheat your oven to 350°F (175°C). In a large bowl, combine the red velvet cake mix, oil, water, and eggs. Mix until just combined. Pour the batter into a greased 9×13 inch baking pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
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Crumble the Cake: Once the cake is completely cool, crumble it using your hands or a fork into fine crumbs in a large bowl. Discard any hard or crusty edges.
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Make the Frosting: In another bowl, beat the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until well combined. If the frosting is too thick, add milk, one tablespoon at a time, until you reach the desired consistency.
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Combine Cake and Frosting: Add the cream cheese frosting to the crumbled cake. Mix with a spoon or your hands until fully combined.
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Shape the Cake Balls: Roll the mixture into 1-inch balls. Place the cake balls on a baking sheet lined with parchment paper.
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Chill the Cake Balls: Place the baking sheet with the cake balls in the refrigerator for at least 30 minutes to allow them to firm up.
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Melt the Chocolate & Dip In a double boiler melt your ghirardelli melting chocolate. Take the cake balls and carefully dip each cake ball into the chocolate, ensuring that it is completely covered. Place coated Red Velvet Cake Balls back on parchment paper.
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Decorate (Optional): Sprinkle with sprinkles before the chocolate sets.
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Chill Again: Return the Red Velvet Cake Balls to the refrigerator for another 15-20 minutes to allow the chocolate to harden completely.
Red Velvet Cake Balls
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). In a large bowl, combine the red velvet cake mix, oil, water, and eggs. Mix until just combined. Pour the batter into a greased 9×13 inch baking pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.1 box Red Velvet Cake Mix, 1/2 cup vegetable oil, 1 cup water, 3 large eggs
- Once the cake is completely cool, crumble it using your hands or a fork into fine crumbs in a large bowl. Discard any hard or crusty edges.
- In another bowl, beat the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until well combined. If the frosting is too thick, add milk, one tablespoon at a time, until you reach the desired consistency.4 ounces cream cheese, 1/4 cup unsalted butter, 2 cups powdered sugar, 1 teaspoon vanilla extract, 1-2 tablespoons milk
- Add the cream cheese frosting to the crumbled cake. Mix with a spoon or your hands until fully combined.
- Roll the mixture into 1-inch balls. Place the cake balls on a baking sheet lined with parchment paper.
- Place the baking sheet with the cake balls in the refrigerator for at least 30 minutes to allow them to firm up.
- In a double boiler melt your ghirardelli melting chocolate. Take the cake balls and carefully dip each cake ball into the chocolate, ensuring that it is completely covered. Place coated Red Velvet Cake Balls back on parchment paper.12 ounces Ghirardelli melting chocolate
- Sprinkle with sprinkles before the chocolate sets.Sprinkles
- Return the Red Velvet Cake Balls to the refrigerator for another 15-20 minutes to allow the chocolate to harden completely.